Preparation:

In a blender, combine the vinegar, onion and honey and purée. With the motor running, slowly add the oil until emulsified.

Season to taste with salt and pepper and pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated.

Bring to room temperature before serving.

Servings: Makes 3/4 cup
Source: Recipe Group Member from the FOOD NETWORK, 1997
Submitted by: Recipe Group Member
Date:

• 
• 
• 
• 

•